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Wild Blueberry Cake Donuts Recipe

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4.5 from 51 reviews

These Wild Blueberry Cake Donuts are a delightful treat featuring fresh or frozen wild blueberries baked into a tender cake donut. Lightly sweetened and topped with a vibrant blueberry glaze, they make a perfect breakfast or snack that blends fruity freshness with classic cake donut texture.

Ingredients

Scale

For the Donuts

  • 2 tablespoons salted butter, melted (plus extra for greasing the donut tin)
  • 1/3 cup granulated sugar
  • 1/3 cup whole milk
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup wild blueberries (fresh or frozen)

For the Blueberry Glaze

  • 2 tablespoons wild blueberries (fresh or frozen)
  • 1/8 teaspoon vanilla extract
  • 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter. Fit a piping bag with a large round tip and set it aside for filling.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, whole milk, egg, and 1 1/2 teaspoons vanilla extract until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve, then add the baking powder and salt. Gently fold the flour mixture into the wet ingredients using a rubber spatula until the flour is about halfway incorporated.
  4. Incorporate Blueberries: Add 3/4 cup of wild blueberries to the batter and gently fold until the blueberries are evenly distributed and no dry flour remains. Note that if you’re using frozen blueberries, the batter will turn a purple hue.
  5. Pipe the Batter: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut cavity, then evenly distribute any remaining batter among the donut holes. Smooth the tops lightly with a wet fingertip to ensure even baking.
  6. Bake the Donuts: Place the donut tin in the oven and bake for 13 to 15 minutes, until the donuts are lightly golden and a toothpick inserted comes out clean. Remove from the oven and allow the pan to cool on a wire rack for 10 minutes.
  7. Cool the Donuts: Carefully turn out the donuts onto the wire rack and let them cool completely before glazing to ensure the glaze adheres properly.
  8. Prepare Blueberry Glaze: Heat 2 tablespoons of wild blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash the blueberries with a fork, then press the mash through a fine mesh sieve over a bowl to extract the juice. Discard the solids.
  9. Mix Glaze Ingredients: Sift the powdered sugar into a mixing bowl. Add the 1/8 teaspoon vanilla extract and 1/2 teaspoon of the blueberry juice. Stir until smooth. Continue adding the blueberry juice in 1/2 teaspoon increments, stirring after each addition, until the glaze becomes thick and forms ribbons when stirred.
  10. Glaze the Donuts: Spoon the prepared blueberry glaze over the cooled donuts, spreading evenly. Allow the glaze to set for about 20 minutes before serving.

Notes

  • Frozen blueberries work well but will change the batter color and may release extra moisture; handle gently when folding.
  • Use a piping bag with a round tip for evenly shaped donuts, but spooning batter carefully works as an alternative.
  • Ensure donuts are completely cool before glazing to prevent glaze from melting and sliding off.
  • Store glazed donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • You can substitute salted butter with unsalted butter and add a pinch of salt to the batter if needed.

Keywords: wild blueberry cake donuts, baked donuts, blueberry glaze, homemade donuts, breakfast recipe, cake donuts

Find it online: https://victoriablair.com/wild-blueberry-cake-donuts-recipe/